Quick Farro Risotto with Tomatoes and Beans Recipe

Easy, one-dish evening meal the whole family will love! This no-stir farro risotto has pearled farro, canned tomatoes, cannellini beans, and Parmesan cheese.

– ▢1 ¼ cups (250 g) farro – ▢Salt – ▢2 tablespoons (30 ml) extra-virgin olive oil – ▢2 tablespoons (30 g) butter – ▢1 shallot or ½ of a yellow onion, finely chopped – ▢1 garlic clove, finely chopped or grated – ▢1 teaspoon fresh thyme leaves, or ½ teaspoon dried – ▢½ teaspoon crushed red chili pepper – ▢1 15-ounce (400 g) can crushed or chopped tomatoe – ▢½ cup freshly grated Parmesan cheese, plus additional for serving – ▢1 15-ounce can (425 g) cannellini beans, drained

INGREDIENTS

Add 2 teaspoons of salt to a big saucepan of boiling water and add the farro.

INSTRUCTIONS

STEP 1

After 20 to 25 minutes of cooking, the grains should be full with a little give in the middle.  Before you drain, take out and set aside 1 cup of the boiling water.

STEP 2

Over medium-low heat, add the oil and butter to a 10–12-inch skillet or sauté pan. Add the onion and cook until it gets soft (but not browned). 

STEP 3

Put in the garlic, thyme, and pepper. Cook for a short time until the garlic starts to smell good.

STEP 4

Add the tomatoes, ½ teaspoon of salt, and ½ cup of the cooking water that you saved. Bring to a low boil. After 10 minutes of cooking, add the cheese and beans and stir them in.

STEP 5

Carefully stir in the farro to the other ingredients. If it seems too thick, add more of the cooking water you saved.

STEP 6

It should have a little sauce to it. Add a lot more cheese on top of the dish and serve.

STEP 7

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